For those of us celebrating Christmas, it’s finally time to wind down: to pause and set aside our jobs and responsibilities for a few days to enjoy the festivities with our families, friends and loved ones.
We’ve had a cold snap in the UK this week, which means waking up to misty mornings and a dusting of frost on the fields. Although the landscape can look bare and bleak, there is still life in the soil and a frost on the ground is actually believed to improve the flavour of many winter vegetables; it brings out a natural sweetness in them.
Giving is undoubtedly one of the best things about the Christmas festivities. As a devoted grandmother, I am particularly enchanted by seeing my grandchildren’s faces light up as they unwrap their presents on Christmas morning.
It’s a relationship that chefs say they can only dream of. To celebrate their work and the talents of our Market Garden team, we’ve put together a short film to illustrate why proximity to ingredients is such a unique and special source of inspiration.
When I founded Daylesford and turned our family farm over to organic farming it was because I wanted to make a change and to make a difference, however big or small. It felt like the right thing to do – the only thing to do, for the sake of the health of my family but also for the sake of our planet and its future.
One of our family traditions at Christmastime is to make our own sloe gin, soaking the bright berries we’ve foraged from the hedgerows then hiding the bottles away to steep for a year. And every year we look forward to tasting the previous year’s batch.
Professor Dame Sally Davies, Chief Medical Officer for England, calls on consumers to buy organic meat
I was so pleased to read this week of the statements made by Professor Dame Sally Davies, England’s Chief Medical Officer, with regard to buying organic and high-welfare meat.
Decorating our Christmas tree and making the house look festive is one of my favourite times in the weeks leading up to the day itself – I love the ritual and sense of anticipation that accompanies those traditions.
I’ve always wanted our Wild Rabbit pub in Kingham to feel like an extension of home – somewhere you can come and sit by the fire or pull up a stool at the bar, have a simple bowl of soup or plate of cheese, or enjoy a more elegant dinner or a cosy Sunday lunch.
The World Cheese Awards were announced yesterday and I wanted to wish our wonderful Creamery team my warmest congratulations and share the news of their success.
For ten years now, the charity StreetSmart has been running a campaign each Christmas whereby participating restaurants across the UK ask their diners to add a voluntary £1 to their bill in a move to help tackle the homelessness crisis.
October marked the start of harvesting season on the farm, one of the busiest times of our year. But while the seasonal chill may not have appealed to all, for our growers on the farm, it’s an exciting time – the moment they start to witness the fruits of their hard work.